JERUSALEM ARTICHOKE ORZOTTO
Gilla Primrose at Primrose Organic, Marnhull, Dorset told us that many of her customers
were not sure what to do with Jerusalem artichokes other than roasting them. So here is another idea, Jerusalem Artichoke Orzotto. Orzotto is akin to risotto but made with pearl barley. It’s a filling comfort food for winter evenings which is very easy to make and brims with flavour. The original recipe is by David Everitt-Matthias (Great British Chefs), but we have adapted it to our own taste.
Jerusalem Artichokes and Flat Parsley by Primrose Organic, Marnhull, Dorset; cheeses from the Fine Cheese Company; Peanuts from Newleaf Healthfoods, Oldfield Park, Bath and olive oil from Scoop Wholefoods, Bath.
INGREDIENTS (Serves 6)
The Orzotto
- 6 Jerusalem artichokes (100g each, scrubbed clean)
- 1 medium onion (peeled and finely chopped)
- 2 garlic cloves – finely chopped
- 160 ml white wine
- 150 g pearl barley
- 1.3 litre chicken stock (boiling)
- 20g unsalted butter
- 75 ml olive oil
- 50g mascarpone
- 30g parmesan (finely grated)
The Pesto
- 50g of flat-leaf parsley, washed roughly chopped
- ½ garlic clove (peeled and roughly sliced)
- 30g peanuts (skinned and roasted)
- 35g Parmesan (grated finely)
- 130 ml olive oil
To Finish
- 80g goats cheese (broken into small chunks)
- cress
- seasoning (salt and black pepper)
METHOD
- Preheat the oven to 170/180 oC; 350 oF; Gas Mark 4
- If the peanuts need roasting, spread them on a baking tray and roast in the oven until golden brown (approx. 10 mins)
- Lay the artichokes on a baking tray (still with skins on) and bake in the oven until soft and tender (approx. 1 hour). Take out and cool
- In meantime make the Pesto. Put all the pesto ingredients into a liquidiser and blend until to texture you like best – we like ours fairly smooth. Keep aside
- Cut the cooked, cooled artichokes in half and scoop out the flesh into a bowl and keep aside
- Take a large, thick bottom pan. Add the olive oil and gently sweat the onions and garlic until the onion is translucent (approx. 4 minutes)
- Add the pearl barley and cook for a further 2-3 minutes
- Add the white wine, bring to the boil and cook until the wine has evaporated
- Add 1/3 of the boiling chicken stock, simmer stirring continuously. Once the stock is almost fully absorbed, add the next 1/3 of the chicken stock, simmer until absorbed, stirring continuously. Repeat for the final 1/3 of the stock
- Bring to a low simmer and cook until the barley is fully tender with a little ‘bite’. Raise the temperature again and quickly cook to evaporate any remaining liquid (if needed)
- Add the Jerusalem artichoke flesh and mix well. Bring to the boil
- Stir in the butter, mascarpone and parmesan
- Season to taste. Check the consistency. If too stiff, add a little more boiling stock. If too sloppy cook a little while longer
- To serve, spoon into warmed bowls, crumble the goats cheese on top. Spoon on some of the pesto and garnish with cress
We love Orzotto served with a super white wine such as Bolney Estate’s Lydgage Bacchus and a crisp mixed green salad with apple.
If you would like to see us making this recipe, we have a reel up on the nearHome Instagram. Please do let me know if you try Orzotto and what you thought (I’d love to see pictures, tag us on Instagram @shopnearhome)